Description
This Pumpkin Spice Affogato is a delightful autumn-inspired dessert that combines creamy homemade pumpkin spice gelato with a freshly brewed shot of hot espresso. Rich with warm fall spices like cinnamon, nutmeg, and cloves, this recipe elevates the classic affogato with a seasonal twist, perfect for cozy evenings or festive gatherings.
Ingredients
Scale
Gelato Base
- ½ cup (120 ml) pumpkin puree, 100% pure pumpkin (not pumpkin pie filling)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- Pinch kosher salt
- ½ teaspoon pure vanilla extract
- 1 cup (200 g) white sugar, divided
- 4 large egg yolks
- 3 tablespoons ground cinnamon
- 2 teaspoons dried ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- Additional 2 teaspoons pumpkin pie spice blend (for gelato flavor reinforcement)
Affogato Assembly
- 1 shot fresh hot espresso (brewed just before serving)
Instructions
- Mix Pumpkin Spice Base: In a large mixing bowl, combine ½ cup pumpkin puree, 1 cup whole milk, 1 cup heavy cream, a pinch of kosher salt, ½ teaspoon pure vanilla extract, 3 tablespoons ground cinnamon, 2 teaspoons dried ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground allspice, and ⅓ cup (about 67 g) of the white sugar. Whisk everything together thoroughly until the mixture is smooth and the sugar is nearly dissolved with no lumps remaining.
- Prepare Egg Mixture: In a separate bowl, whisk the 4 large egg yolks with the remaining ⅔ cup (about 133 g) white sugar until the mixture lightens in color, becoming pale yellow and creamy in texture. This step incorporates air and ensures a smooth custard base.
- Combine Mixtures: Slowly pour the pumpkin-milk mixture into the egg yolk mixture while stirring continuously. This gradual mixing helps temper the eggs so they don’t cook too quickly and prevents curdling, forming a smooth custard base.
- Chill Custard: Place the combined custard mixture in the refrigerator for at least 30 minutes. Chilling helps meld the flavors and prepares the base for churning into a smooth, creamy gelato.
- Churn Gelato: Pour the chilled custard into an ice cream or gelato machine. Churn according to your machine’s instructions for 20 to 30 minutes, or until the mixture thickens to a soft-serve gelato consistency.
- Freeze Gelato: Transfer the churned gelato to a freezer-safe, airtight container. Smooth the surface, seal tightly, and freeze overnight to solidify the gelato and enhance flavor and texture, while preventing freezer burn.
- Brew Espresso: Just before serving, brew one shot of fresh hot espresso using an espresso machine or preferred method. Ensure the espresso is freshly brewed to capture its full flavor and temperature.
- Assemble Affogato: Place one scoop of the pumpkin spice gelato into a heat-proof mug or dessert glass. Immediately pour the hot espresso over the gelato. The warm espresso will slightly melt the gelato, blending the flavors into a creamy, decadent affogato. Serve immediately.
Notes
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- The custard must be chilled well before churning to achieve smooth gelato consistency.
- Use freshly brewed espresso for optimal taste and aroma.
- If you don’t have an ice cream or gelato machine, you can freeze the custard in a container and stir vigorously every 30 minutes until frozen to help reduce ice crystals.
- The additional pumpkin pie spice enhances the depth of the pumpkin and spice flavors in the gelato.
- This recipe is ideal for fall and winter seasons but can be enjoyed year-round.
- Consider serving with a sprinkle of additional cinnamon or nutmeg for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (churning time)
- Category: Dessert
- Method: Churning
- Cuisine: American
